Save A creamy, vibrant tomato and basil soup thats bursting with rich flavor and perfect for cozy days. Silky-smooth with just the right touch of herbs, this comforting classic is easy to make and always a crowd-pleaser.
This comforting classic is always a crowd-pleaser in my family, especially on chilly evenings.
Ingredients
- Olive oil: 2 tbsp
- Yellow onion: 1 medium, diced
- Garlic cloves: 2, minced
- Ripe tomatoes: 2 lbs (900 g), chopped or 2 cans 28 oz whole peeled tomatoes, drained
- Carrot: 1 medium, peeled and diced
- Vegetable stock: 3 cups 720 ml, gluten-free if required
- Heavy cream: 1/2 cup 120 ml or coconut cream for dairy-free option
- Tomato paste: 1 tbsp
- Sugar: 1 tsp optional to balance acidity
- Salt: 1/2 tsp or to taste
- Freshly ground black pepper: 1/4 tsp
- Crushed red pepper flakes: 1/4 tsp optional for heat
- Fresh basil leaves: 1/2 cup 15 g packed plus extra for garnish
- Unsalted butter: 2 tbsp optional for richness
Instructions
- Step 1:
- Heat the olive oil in a large pot over medium heat Add the onion and carrot sauté for 5 7 minutes until softened and translucent
- Step 2:
- Add the garlic and cook for 1 minute until fragrant
- Step 3:
- Stir in the tomato paste cook for 1 minute
- Step 4:
- Add the chopped tomatoes vegetable stock sugar if using salt pepper and red pepper flakes Bring to a boil then reduce heat and simmer uncovered for 25 minutes stirring occasionally
- Step 5:
- Remove from heat Stir in the fresh basil leaves
- Step 6:
- Use an immersion blender or transfer to a blender in batches to purée the soup until smooth
- Step 7:
- Return the soup to low heat Stir in the cream and butter until fully incorporated and heated through Adjust seasoning to taste
- Step 8:
- Ladle into bowls garnish with extra basil and serve hot
Save This soup has become a beloved family favorite we enjoy together on cold days.
Required Tools
Large pot Chefs knife Cutting board Wooden spoon Immersion blender or countertop blender Ladle
Allergen Information
Contains dairy heavy cream butter May contain gluten if non-gluten-free stock is used For dairy-free or vegan diets substitute coconut cream and omit butter Always check ingredient labels if you have allergies
Nutritional Information
Calories 210 Total Fat 13 g Carbohydrates 20 g Protein 4 g per serving
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Enjoy this rich and comforting soup as a perfect meal starter or cozy main dish.
Recipe FAQs
- → What type of tomatoes work best for this soup?
Ripe fresh tomatoes provide a bright flavor, but canned whole peeled tomatoes are a convenient alternative that maintain rich taste.
- → Can I make this soup vegan?
Yes, replacing heavy cream with coconut cream and omitting butter makes the soup fully plant-based without sacrificing creaminess.
- → How can I enhance the tomato depth in the soup?
Roasting fresh tomatoes before adding intensifies their natural sweetness and depth of flavor.
- → What herbs complement the tomato and basil base?
Fresh basil is key for its aromatic touch, while a pinch of crushed red pepper flakes adds subtle heat if desired.
- → Is it necessary to blend the soup?
Blending creates a silky smooth texture, but you can leave it chunky if you prefer more texture.